Grilled Zucchini and Yellow Squash

The aroma of grilled zucchini and yellow squash fills the air, sending a wave of delicious anticipation through the backyard. This vibrant vegetarian dish combines fresh summer produce with a zesty marinade, making it a quick and healthy option that brings out the natural flavors of the vegetables. Best of all, it takes just 30 minutes from prep to plate, ensuring you can enjoy a seasonal side without fuss.

This recipe is perfect for anyone looking to savor fresh vegetables, whether you’re hosting a summer barbecue or preparing a simple weeknight dinner. You can easily make it ahead of time by marinating the vegetables a few hours beforehand.

Why You’ll Love This Recipe

• The marinade infuses the vegetables with bold flavor.
• Grilling enhances the natural sweetness and creates a satisfying char.
• It’s quick to prepare and cooks in under 10 minutes.
• Ideal as a side dish or a light main course.

What You’ll Need

Gather the following ingredients to create a delicious dish.

For the Vegetables

• 2 medium sized zucchini, cut lengthwise
• 2 medium sized yellow squash, cut lengthwise

For the Marinade

• ¼ cup extra-virgin olive oil
• 1 tablespoon dijon mustard
• 1 teaspoon garlic, finely minced
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes

Dijon mustard can be replaced with yellow mustard.

Substitutions & Swaps

• Use yellow squash instead of zucchini.
• Substitute olive oil with avocado oil.
• Replace dijon mustard with whole grain mustard.
• Use fresh garlic instead of minced garlic.

How to Make It

Start by preparing the vegetables and marinade.

Cut the Vegetables

Cut both zucchini and squash lengthwise into slices between 1/4 and 1/2-inch thick.

Whisk the Marinade

In a bowl, whisk together the olive oil, dijon mustard, garlic, thyme, salt, black pepper, and crushed red pepper flakes to create a flavorful marinade.

Combine & Marinate

In a large bowl, combine the sliced vegetables and marinade. Gently toss to combine, then let the vegetables marinate for about 15 minutes while the grill preheats.

Preheat the Grill

Preheat your grill to medium heat, around 400-450°F (200-230°C).

Grill the Vegetables

Shake off the excess marinade as you place the zucchini and squash slices on the grill, positioning them perpendicular to the grates to prevent slipping. Grill for 2 to 3 minutes per side, keeping the lid of the grill open to avoid steaming.

Serve

Remove the grilled vegetables to a platter, drizzle with any remaining marinade, and season with salt to taste. Garnish with fresh herbs if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, best enjoyed fresh.
Reheat: Warm on the grill or stovetop for 5 minutes.

Tips for Best Results

• Allow vegetables to marinate for longer for deeper flavor.
• Keep the lid open while grilling to ensure they char.
• Use a grill basket if slices are too thin.
• Add lemon juice before serving for extra brightness.

Serving Suggestions

• Pair with grilled chicken for a delightful protein option.
• Serve alongside quinoa for a hearty vegetarian meal.
• Include in a fresh salad for added texture and taste.